Cinnamon Buckwheat Pancakes with Caramelized Bananas

REZXop4EcesAa1ZV8_sCqetpEK7eQTz51M157nGF5-Q-1Nothing like a stack of pancakes on a Saturday morning. These pancakes are fluffy, comforting and filling. Buckwheat is a great whole grain, fibre packed, gluten free flour. It has a rich nutty flavour and is packed with protein and calcium. If you are not gluten intolerant, feel free to mix buckwheat flour with another flour of your choice to lessen the buckwheat flavour. Also these can be made vegan by substituting the egg with a flax or chia eggs (1 tbsp flax or chia to 3 tbsp water…resting in the fridge for at least 15 minutes). I sweetened the batter of these pancakes with coconut sugar which is a really tasty brown colored sugar made naturally from coconuts. Unlike regular table sugar, coconut sugar contains iron, zinc, calcium and potassium. It also contains the fibre inulin, which slows glucose absorption which will help stabilize blood sugar and keep you fuller, longer. I also added flaxseed for extra omega-3s, fibre and an antioxidant punch.

These are really simple to make. The key is knowing when to flip your pancakes. Be patient and Wait until the surface begins to bubble, then flip! Enjoy these on a weekend morning with coffee or tea. I topped mine with caramelized bananas, coconut flakes, blackberries and pure maple syrup but these pancakes really call for any topping you like! Bon appétit mes amours!

15P5fi02W-I9rQciHvIqjWOBSibZSKttHBwxKX7bYrg
YlUCzxQq6B5dmgz7t4z_afx0Fp5ierj8esdS02-DYVs

Ingredients:

• 1 cup buckwheat flour
• 1 cup unsweetened vanilla almond milk
• 1 tsp vanilla extract
• 1 tsp baking powder
• 3 tbsp coconut sugar plus extra for sprinkling on caramelized bananas
• 1 egg
• 2 ripe bananas
• 1 tbsp flax (ground)
• 1 tbsp cinnamon
• 2 tbsp coconut oil
• pinch salt

Directions:

1. Mash one banana in a bowl until it looks like a chunky sauce. Add egg, almond milk, and vanilla. Whisk until combined.

2. In another bowl, mix buckwheat flour, baking powder, coconut sugar, flax, cinnamon, and salt.

3. All at once, add the wet ingredients to the dry ingredients and mix until just combined. The batter should have some small to medium lumps. Place batter aside.
4. For the caramelized bananas heat 1 tbsp of coconut oil on medium-hight. Slice bananas thinly and coat in coconut sugar. Fry on each side for about 4-5 minutes or until golden. Place on a plate.

5. Preheat skillet on medium heat with 1 tbsp coconut oil. Place the batter in the skillet and using the back of your spoon, form batter into circles. Cook until surface begins to bubble, then flip and cook on the opposite side for 2 minutes. Transfer the cooked pancakes to a baking sheet and place in a preheated 200 degree Fahrenheit oven to keep warm. Add more coconut oil if needed to skillet so the pancakes do not stick.

6. Stack and top with caramelized bananas, coconut flakes, blackberries and pure maple syrup.
oOB5891saDMJG2jg_SU18rJDNwXQ1CCtKt_ZK88SC6k

Kale Salad

pUp3fQ9faLUcK4_11hJ11PpQ_LffJ7gIeAQIZZc7Jw4
We all know by now how great kale is for you. Everywhere I go I see kale in many forms. Whether it is raw, sautéed, fried or oven baked, kale packs a mean nutritional punch. Kale is by far my favourite green for salads. It is crunchy, tasty and holds onto dressing like no other green. Kale is full of fibre, vitamins, antioxidants, and iron. It is detox friendly, anti-inflammatory and has cardio vascular support. Oh and… for all you dairy lovers, per calorie, kale has more calcium than milk! The whole milk makes your bones strong ordeal was really just a marketing campaign that helped boost dairy sales. What does this all mean?

Kale helps:
• you feeling full
• digestion
• protect from cancers
• cell growth, functioning of iron
• bone health and blood clotting
• lowers cholesterol
• immune system
• metabolism
• liver health

This is only one of the many kale salad combinations I make. I also add kale to smoothies, make chips and puree it into cauliflower for a beautiful green mash! This salad is filled with beautiful raw veggies, roasted sunflower seeds and hard boiled eggs and avocado for extra protein and healthy fats. I topped this salad with a mustardy vinaigrette and freshly chopped dill. It is so wonderful and fresh and is great for a filling lunch or a light dinner. Bon appetit!

Serves 2-4

Salad Ingredients:

• 1 bunch kale, chopped
• 1/4 cup chopped cauliflower
• 1/4 cup chopped radish
• 1/4 cup chopped cucumber
• 1/4 cup chopped brussels sprouts
• 1/4 cup sliced cherry tomatoes
• 1/4 cup chopped celery
• 1 avocado sliced
• 2 tbsp chopped dill
• 3 tbsp sunflower seeds

Dressing Ingredients:

• 1 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 tbsp white wine vinegar
• 1 garlic clove, finely minced
• 1/2 cup extra-virgin olive oil
• Sea or himalayan salt and freshly ground black pepper

Directions:

1. For eggs: pour cold water just enough to cover the tops of the eggs. Sprinkle in the salt. Heat the pan on medium high heat until water stars to boil.Once the eggs begin to boil, remove from the heat, and allow them to sit in the hot water for 15 minutes, covered tightly by a lid.

2. Rinse kale very well and chop. Remove tough stems.

3. Chop veggies, eggs, avocado and dill.

4. For vinaigrette: whisk lemon juice, Dijon mustard, vinegar, and garlic in a medium bowl. Gradually whisk in oil. Season to taste with salt and pepper.

FSC59aZMfBNyOULr2LjaI3TQAVcxTVAFwTM2DKSlpCo

K1firEXIoekaYzvLlrCuZFuJtc0-DGjhF_qJf8sxgNs

Homemade Hummus

Photo 3-26-2014, 6 08 44 PM
Chickpeas are an incredible vegetarian source of protein and fibre.They have a low glycemic index which helps leave you satisfied.Garbanzo beans also contain vitamins and minerals which help boost your intake of manganese and folate. The mineral manganese helps support bone development and wound healing and also helps carry out chemical reactions important to your metabolism. They also help lower LDL cholesterol!

Hummus is a versatile dip that can accompany meat, veggies, crackers and sandwiches. Buying hummus from the grocery store is convenient and a healthy way to add nutrients to your dishes. However grocery store brands add more canola than olive oil (sometimes none) with a nice price tag. For about half the cost you can make your own hummus with extra virgin olive oil and have double the amount. Plus it is SO easy. All you need is a food processor or an amazing blender. This recipe is for basic hummus but the possibilities for flavours are endless! Add roasted red peppers,olives, chilli peppers or herbs. Bon appetit!
Photo 3-26-2014, 5 50 37 PMPhoto 3-26-2014, 6 05 18 PM

Ingredients:

• 1 3/4 cups cooked chickpeas or one (15-ounce) can chickpeas (garbanzo beans), drained and rinsed
• 1/2 teaspoon baking soda (for dried chickpeas only)
• 1 medium garlic clove, peeled and smashed
• 2 tbsp fresh squeezed lemon juice (about one lemon)
• 1/4 cup roasted tahini
• 1/4 cup water, plus more as needed
• 1 tablespoon extra-virgin olive oil, plus more to serve
• 8-10 dashes hot sauce (I always use Frank’s Red Hot)
• Salt

Tip if using dried chickpeas:
Put the chickpeas in a large bowl and cover them with at least twice their volume of cold water, leaving them to soak overnight. The next day, drain them, and saute them in a medium saucepan with the baking soda (which many find reduces the gassy effects of fresh beans) for about three minutes. Add 3 1/4 cups water and bring it to a boil. Skim any foam that floats to the surface. They’ll need to cook for 20 to 40 minutes, sometimes even longer, depending on freshness, to become tender. When tender, one will break up easily between your thumb and forefinger.Drain the chickpeas (saving the chickpea broth for soups or to thin the hummus, if desired) and cool enough that you can pick one up without burning your fingers.

Directions:

1.In a food processor, blend the chickpeas until powdery clumps form, a full minute, scraping down the sides. Add the tahini, lemon juice, garlic and salt and blend until pureed. With the machine running, drizzle in water or reserved chickpea cooking water, 1 tablespoon at a time, until you get very smooth, light and creamy mixture.

2. Taste test! Add more salt, lemon juice, garlic or hot sauce to your taste!

3.To serve, drizzle with olive oil and lightly dust with paprika.